Alma record. (Alma, Mich.) 1878-1928, 1887-07-01

Food Tor Men aud Women-Grapcs
In tnlifornta How tn Make Good
Butter, Etc.


hear IA great deal about the best
food for horses, cows. sheep aud hogs,
with the best way to prepare il for
them to eat. but little reference is
made to the proper food for men and
women. or TO the manner in which
their food should be cooked. Perhaps
my lady readers would like few words
on these important matters, writes Ben.
Perley Poore, in Ihe Am erican Cult
Udt0r.
The muscular structure of animal
food is to ghencd by cooking, but the
iibrous tissue connecting or binding it
together is Softened by heat. thereby al
lowing the iibres to separate. so as to
be more readily attacked by the dges-
tive flu DIS; and further the cooking de-
vel0ps agreeable ilavors and odors,
by which the low of these fluids is
greatly increased We all know how
an agreeable smell or taste, or even tho
sight of fool, when hungry, will cause
the mouth to water. The most ration
al way of cooking meats is broiling
or roasting. snce all the nutritious
principles are, in this way, preserved
easy of digestion.
Bro,lipg and stewing render meats
tender, and soups are nutritious and
well adapted to most stomachs. Care
must be taken, as all good housewives
know. To place the meats in cold water
and boil over a smart fire; for if put
Immediately into boiling water all the
tissues are hardened.
The most abominable mode of cook
ing is by frying. BY this process the
meat is exposed to a very high temper
ature, and the iibres become complete
ly stepped in fat, so it is quite impossi-
BILE for the gastric juice to attack them.
More OF our soldiers died in the late
war, in my judgment, in consequence
Of eating meat and bread fried in
grease than were killed by rebel bullets
If people VIII persist in cooking in
this unphysiolog cal manner, the meat
should first be coated with crumbs or
batter, which will prevent, to some ex-
tent, the penetration of the fat
1t is perhaps unnecessary to remark
that, for an habitual article, beef is to
be preferred TO any other variety of
meat. 1t is easy of digestion. eXerts a
highly favorable influence upon the
nutrition of the body. and more rarely
becomes distasteful from long-con-
,inued daily Use than any other kind.
Mutton ranks next; domesticated and
non-domesticated animals, including
fowls, birds. etc, next; and lastly pork,
which was never designated 10 be eat
eli, except, possibly. with baked beans.
On a Sabbath morning TAe least
Objectionable form OF pork is cured
ham, shoulders. etc. This meat. you
are aware. j. occasionally infeote with
an animal parasite. called trchina; and
IN view OF the frequent and fatal cases
OF illness throughout the country from
eating trichinous pork, it is unaccount-
able how people will persist IN ignor-
auce of the mode OF itS prevention!
The public have been repeatedly in
formed that no part of swine's flesh
should ever be eaten raw. Thorough
cooking destroys the parasite, and re-
moves all danger from tbs cause.
Eggs are much esteemed. and are ex-
ceedingly nutritious; and IN Tx is a very
important and valuable article of diet,
since it is easier appropriated by tho
system. and contains all the elements
which are wanted for the construction
and renewal of the body. Cream is
more nutritious than milk. contains n
large amount of fat, and frequently
corrccts defective nutrition.
Buttermilk is easily digested, and is
often valuable article of diet in dys-
peeps a. when more nutri, Gus article,
Of ct are not we'll borne.
Bread has been appropriately danom-
mated the staff of life, and itappears
10 well deserve this dlstin 'tiOn. for
throughout the civilized world it is the
prime article of diet, which never be-
comes distasteful or repulsiye from
constant use. That male from good
wheat flour is the most nutrition, and
easily dige, BILE OF all kin l.. but. rs an
exclusive article of diet, life clunot sub.
sist upon it as long as upon other va
rieties.
But, after all. the kinds of food TAX
en- are. perhaps, of less Importance
han the quality and manner in which
they are taken. Most me lcal men
will not hesitate TO endorse the after
ance of Il celebrated but eccentric ply
stefan. that "stuiling and fretting
caused half the ills of life" IL has
come 10 be so fashionable TO have q
large variety on the table that there is
much danger of overlooking the stom-
ach. After supplying the stomach
with healthy and appropriate food one
is apt to indulge the taste, though the
appetite is abundantly sat SIZED, by